Do my expectations keep me from experiencing the reality of the moment?

Hmmmm….probably a combination of both.

About 10 years after I started yoga, I had a new thought. It was during a yoga class, and the teacher was having us do triangle pose for the umpteenth time.

I decided, “Maybe I will just do the next triangle pose without trying very hard and see what happens.” When I got into the pose with my experimental attitude, I felt a lightness and lift. There wasn’t as much strain in my legs.

It was my first tiny inkling that I just might be causing my own stress and strain because of a tendency to overwork. Duh! My teachers and friends had been telling me this for years but I could not hear them.

It took several thousand triangle poses, ten years of yoga classes, and a very patient teacher for me to even become aware of this one thing.

Was this what I expected from yoga?

Not really. I expected a yoga butt.

Oh well, maybe in the next lifetime. In this life, I am happy with the awareness that yoga provides.

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Last week I saw this made on the Kathie Lee & Hoda part of the Today show. OK, for those of you who don’t know it, I am goofy over this show.

While I enjoy the hot topics debated on The View, some days I’m not so into hearing any more debate on the political and social issues of the day.

On those days I turn to the 4th hour of the Today show with Ms. Gifford and Ms. Kotb. Would you believe it these ladies drink EVERY day — at 10am. Wednesday is “Wines Day Wednesday.” Thursday is “Thirsty Thursday.” Etc.

While I’m no teetotaler, I save my celebratory drinks for the occasions I have something true to celebrate — and usually in the evening.

Anyway, Hoda & Kathie Lee are always up for a bit of fun, folly and general foolishness. I watch online, whenever I have free time — usually while cooking.

And they always have great cooking segments — accompanied by spirits of course.

Plantain chips may not be easy to find. You can make your own (using green plantains, not yellow ones). You can get them in the bulk section of Whole Foods (boxed in plastic on the shelves just beyond the onions), and they occasionally have them in bags on the chips aisle.

I cut the salsa recipe in half and had plenty of salsa — enough for at least 4 people.

And, a confession: Due to a previous unfortunate pineapple-skinning injury, I used canned pineapple. It was organic, but not fresh. So sue me…but it worked great in this case.

Preparation

In a large bowl, combine the garlic with a pinch of salt and 1 tablespoon of the olive oil and let stand for 5 minutes. Add the onion, lime zest and the remaining 2 tablespoons of olive oil and let stand for 5 minutes. Add the lime juice, pineapple, tomatillos, tomato, red and green bell pepper and the serrano and mix well. Season with salt.

Season the mahi mahi with salt. Put the eggs and plantain chips in separated shallow bowls. Dip the fish in the egg, letting excess drip off. Dredge the fish in the chips to coat well.

In 2 large skillets, heat 1/4 inch of vegetable oil. Add half of the fish to each skillet. Cook over medium high heat for 1 minute. Turn the heat down to medium and cook until browned and crisp, about 3 minutes. Turn the fish and cook about 3 or 4 minutes longer. Serve the fish with the salsa.